Thai Glass Noodle Salad

glass noodle salad on a white plate with lime cilantro and tomatoes on the side

There is just something about glass noodle that makes it fun and enjoyable to eat. Maybe it's the silky smooth and super soft texture. Or maybe it's just how bouncy and stretchy it can be. Growing up, my family would make a lot of dishes with glass noodle. Not only is it cheap, it's also versatile and absorbs flavors very well. I'd often see it in soups, salads, and stir fries.

One of my favorites would have to be glass noodle salad. This dish encompasses every flavor and delivers it in a raw and stunning fashion. It's got sour, sweet, salty, and most definitely spicy. This is a dish that highlights the aroma of all its ingredients. So be warned, if you do not like fish sauce, this might not be for you. However, in place of fish sauce, you can try substituting it with light soy sauce (not the same as low sodium) instead. But, in my humble opinion, it won't taste as good.


WHAT MAKES THIS RECIPE DIFFERENT?  Traditionally, glass noodle salad is made using fresh, red chilies. I have to admit though, I'm not a big fan of munching on raw chilies, which is why Lan Prik Chili Sauce does wonders for this dish. Our sauce delivers a constant heat that builds as you continue to savor the food. It starts off mild and slowly builds in intensity until maybe you start to sweat on your upper lip a bit, then the next thing you know, you're dabbing your damp forehead with a napkin as you sip on water.

For a bit more kick, and if you do like fresh chili, feel free to add chopped red chilies to this dish. It will be like an explosion of spiciness with every bite you take.


HOW TO MAKE GLASS NOODLE SALAD  Another reason why I love this dish so much is because of how easy it is to make. Most of the ingredients don't need to be cooked and very little prep work is involved beyond chopping up the vegetables a little. For best result, soak the glass noodle in water for 15 minutes before cooking it. It will reduce the amount of time to cook the noodles. After the meat is cooked, all you're really doing is tossing all the ingredients together and you have yourself a yummy glass noodle salad!




  • 1/4 lb ground chicken or pork
  • 2 Tbsp water
  • 100 grams glass/cellophane noodles
  • Juice of 2 limes
  • 1 tsp sugar
  • 2 Tbsp fish sauce
  • 1 Tbsp Lan Prik Chili Sauce
  • 3 cloves of garlic, minced
  • 2 heads of shallots, thinly sliced
  • 2 tomatoes, cut into wedges
  • 1/4 cup cilantro, chopped
  • Sliced red bird eye chili (optional)
  • Toasted peanuts (optional)


  1. Cook glass noodles in boiling water for 3 minutes. Drain and rinse with cold water. Set aside.
  2. Set medium pot over medium heat. Add ground meat and water. Cook until done, making sure to separate meat into smaller bits while cooking. Remove pot from heat.
  3. Add lime juice, sugar, fish sauce, garlic, and Lan Prik Chili Sauce. Season to taste, if desired.
  4. Toss in cooked noodles, shallots, tomatoes, cilantro, and sliced chili (optional).
  5. Serve and garnish with toasted peanuts (optional).

Cooking Note:  The sauce mixture will seem pungent at first before adding the noodles, but once the noodles is in the mix, it will greatly dilute the sauce and gives the dish extreme umami.